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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Hi
I've had my wine (CS, CF, Merlot separately) going through Malo for exactly 4 weeks. They have remained consistently at a tempature between 18-20 degrees Centigrade. I do not have the paper chromotography and will not be able to get some in the near future. How likely is it the wines have finished malo? Would it be fairly safe to rack, and sulphite/stabilize to end fermentation and begin bulk ageing? Or would I be premature? Thanks Peter |
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![]() "Peter Muto" > wrote in message om... > Hi > > I've had my wine (CS, CF, Merlot separately) going through Malo for > exactly 4 weeks. They have remained consistently at a tempature > between 18-20 degrees Centigrade. > > I do not have the paper chromotography and will not be able to get > some in the near future. > > How likely is it the wines have finished malo? If it's still fizzing, it isn't finished. > Would it be fairly safe to rack, and sulphite/stabilize to end > fermentation and begin bulk aging? Or would I be premature? What's the hurry? It's under airlock in carboy, isn't it? BTW, sulfite = good. Stabilizer = bad. There's never any need to add "stabilizer" (sorbate) to a dry wine. Many people can taste it, and it doesn't taste good to them. Tom S |
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![]() "Peter Muto" > wrote in message om... > Hi > > I've had my wine (CS, CF, Merlot separately) going through Malo for > exactly 4 weeks. They have remained consistently at a tempature > between 18-20 degrees Centigrade. > > I do not have the paper chromotography and will not be able to get > some in the near future. > > How likely is it the wines have finished malo? If it's still fizzing, it isn't finished. > Would it be fairly safe to rack, and sulphite/stabilize to end > fermentation and begin bulk aging? Or would I be premature? What's the hurry? It's under airlock in carboy, isn't it? BTW, sulfite = good. Stabilizer = bad. There's never any need to add "stabilizer" (sorbate) to a dry wine. Many people can taste it, and it doesn't taste good to them. Tom S |
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![]() Tom S wrote: > "Peter Muto" > wrote in message > om... > > Hi > > > > I've had my wine (CS, CF, Merlot separately) going through Malo for > > exactly 4 weeks. They have remained consistently at a tempature > > between 18-20 degrees Centigrade. > > > > I do not have the paper chromotography and will not be able to get > > some in the near future. > > > > How likely is it the wines have finished malo? > > If it's still fizzing, it isn't finished. It's not fizzing at this point. The wine is quite still and I observed for about 5 mins and saw no bubbles/fizz. I think I'm going to have to hope the ML is done as due to my father's need to make sausage, he has to cool the cellar (and make room) so I'm not sure what else I can do. I guess leaving the wine as is, and letting any male resume when the cellar temps rises in the spring but I'm very worried about the wine going that long without sulphite and the risk of spoilage/bacteria, a problem we've had in the past. > > > Would it be fairly safe to rack, and sulphite/stabilize to end > > fermentation and begin bulk aging? Or would I be premature? > > What's the hurry? It's under airlock in carboy, isn't it? > > BTW, sulfite = good. Stabilizer = bad. There's never any need to add > "stabilizer" (sorbate) to a dry wine. Many people can taste it, and it > doesn't taste good to them. > > Tom S Thanks, I will sulphite it only. |
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I have a few questions about your wine. Is it from this past Fall's
grapes and are you planning to do a Bordeaux blend? You'll want to age them separately in the carboys until at least next fall to see what it it like before doing your Bordeaux blend. In the meanwhile, either get the Chromoto-- kit and test or if you like the effect of the malo to date, add the appropriate amount of Lysozyme and some sulphite to completely stop and prevent any further malo fermentation. |
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![]() > wrote in message oups.com... > > Tom S wrote: >> "Peter Muto" > wrote in message >> om... >> > Hi >> > >> > I've had my wine (CS, CF, Merlot separately) going through Malo for >> > exactly 4 weeks. They have remained consistently at a tempature >> > between 18-20 degrees Centigrade. >> > >> > I do not have the paper chromotography and will not be able to get >> > some in the near future. >> > >> > How likely is it the wines have finished malo? >> >> If it's still fizzing, it isn't finished. > > It's not fizzing at this point. The wine is quite still and I observed > for about 5 mins and saw no bubbles/fizz. > I think I'm going to have to hope the ML is done as due to my father's > need to make sausage, he has to cool the cellar (and make room) so I'm > not sure what else I can do. > I'm very worried about the wine > going that long without sulphite and the risk of spoilage/bacteria, a > problem we've had in the past. Measure the pH and sulfite the wine appropriately. Keep it topped up. Racking it now would be a good idea too. Top up with a similar wine if you don't have any extra of the same. Tom S |
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![]() Tom S wrote: > > wrote in message > oups.com... > > > > Tom S wrote: > >> "Peter Muto" > wrote in message > >> om... > >> > Hi > >> > > >> > I've had my wine (CS, CF, Merlot separately) going through Malo for > >> > exactly 4 weeks. They have remained consistently at a tempature > >> > between 18-20 degrees Centigrade. > >> > > >> > I do not have the paper chromotography and will not be able to get > >> > some in the near future. > >> > > >> > How likely is it the wines have finished malo? > >> > >> If it's still fizzing, it isn't finished. > > > > It's not fizzing at this point. The wine is quite still and I observed > > for about 5 mins and saw no bubbles/fizz. > > I think I'm going to have to hope the ML is done as due to my father's > > need to make sausage, he has to cool the cellar (and make room) so I'm > > not sure what else I can do. > > > I'm very worried about the wine > > going that long without sulphite and the risk of spoilage/bacteria, a > > problem we've had in the past. > > Measure the pH and sulfite the wine appropriately. Keep it topped up. > Racking it now would be a good idea too. Top up with a similar wine if you > don't have any extra of the same. > > Tom S Thanks for all the help. Much appreciated. Peter |
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![]() Tom S wrote: > > wrote in message > oups.com... > > > > Tom S wrote: > >> "Peter Muto" > wrote in message > >> om... > >> > Hi > >> > > >> > I've had my wine (CS, CF, Merlot separately) going through Malo for > >> > exactly 4 weeks. They have remained consistently at a tempature > >> > between 18-20 degrees Centigrade. > >> > > >> > I do not have the paper chromotography and will not be able to get > >> > some in the near future. > >> > > >> > How likely is it the wines have finished malo? > >> > >> If it's still fizzing, it isn't finished. > > > > It's not fizzing at this point. The wine is quite still and I observed > > for about 5 mins and saw no bubbles/fizz. > > I think I'm going to have to hope the ML is done as due to my father's > > need to make sausage, he has to cool the cellar (and make room) so I'm > > not sure what else I can do. > > > I'm very worried about the wine > > going that long without sulphite and the risk of spoilage/bacteria, a > > problem we've had in the past. > > Measure the pH and sulfite the wine appropriately. Keep it topped up. > Racking it now would be a good idea too. Top up with a similar wine if you > don't have any extra of the same. > > Tom S Thanks for all the help. Much appreciated. Peter |
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